Anyone have a recipe for English muffins?

I LOVE english muffins, but I HATE store bought ones. I have an Alton Brown recipe but I'm just not that happy with it - you made rings out of (at least I did, instead of buying them) tuna or salmon cans (cut out both ends) - and cooked the muffins on an electric griddle (I used my electric frying pan) - and, well, it got a bit messy.

I also copied down another recipe from a FN show, can't remember the name now - a guy used to pretend to drive an RV to different places to find the best of something - or the history/origins of something - anyways, the recipe wasn't clear, and it worked most of the time, but lately, the muffins would deflate when put on the griddle - leading to a more crumpet like concoction.

Anyone have a tried and true recipe?

PS: Please don't just give me links to sites that have recipes - I can google them myself - I want tried and true recipes. THANKS

I have a recipe for English Muffin LOAVES, rather than individual muffins. You bake the whole loaf, then slice and toast. My family adores them. I've posted it here before. Perhaps someone who's tried it can add their comments...

That's a question I can't answer. I'm not a baker and this is the only bread that I've made (several times). Perhaps someone with actual experience can address this for you. Then again, it's probably worth an experiment. Make it according to the recipe so you'll know how it's supposed to be. At the same time, maybe make a second recipe, subbing your whole wheat for part or all of the flour and then do a taste test. And let us know if you do that and what kind of results you get, okay?

It should work as long as the weight of the flour remains unchanged. So 6 cups of AP flour is equal to 25.5 ounces. One cup of AP flour is 4.25 oz and one cup of whole wheat is equal to 4 ounces. You could do the translation from there. As you probably know, if you substitute more than a 1/3 of the flour, you might want to add some vital wheat gluton to the mix.

Even now I have some 100% whole wheat pita breads rising. This vital wheat gluton makes all the difference, and I love these pita breads. The gluton means they aren't hockey pucks and they last a little longer before going stale. It is a miracle, I tell you.

Since I usually only make these when we have overnight guests, two loaves just barely last through a long weekend. But I have, on occasion, sliced whatever remained of a loaf, wrapped the slices separately, and put them in a zip-loc bag for the freezer. Don't know how long they would last in theory, 'cause the stuff usually goes pretty fast.

I tried making these and they looked so beautiful on the web...but my bread skills are really lacking and I didn't proof them correctly so they ended up more like hockey pucks. Perhaps you will have better luck! http://www.wildyeastblog.com/2007/09/...

Yes. I do! My recipe is based on a recipe on king arthur flour site. They have some great pictures which I found helpful the first time I made this, however, I have made some changes which I believe improve the end result. http://www.kingarthurflour.com/blog/2...

Combine all of the ingredients except the semolina in the bowl of your stand mixer. At slow speed, mix for one minute or untill everything is combined, then beat at high speed (using the flat beater paddle for 5 minutes. The dough will be soft, sticky, and glossy. Scrape down the sides of the bowl, cover it, and allow the dough to rise for about 90 minutes, till it’s just about doubled in bulk.

Heat an ungreased frying pan or griddle over very low heat; a griddle with a thermostat should be set at 300°F. Preheat your oven to 300º.

When the griddle or pan is up to heat, place one well greased 3 3/4” English muffin ring in the pan, and sprinkle a little semolina inside the ring.

Moisten a 1/3 cup scoop and a small plate with cool water. Scoop a scant 1/3 cup (2.5 ounces) of sticky dough out of the bowl and onto the watered bread plate. Moisten your fingers and shape the dough into a circle about the size of your ring.

Transfer the shaped dough into the ring, pushing the dough around as needed to reach the ring. Dust the top of the muffin with semolina.

Cook for 17 minutes. Assuming the bottom of the muffin is a nice golden brown, flip the muffin carefully and then use tongs to remove the ring. Cook the second side for 17 minutes. Place the muffin(s) on a sheet pan and place in the heated oven for an additional 15 minutes or until the internal temperature reaches 200º.